Four Seasons Hotel Singapore revealed the new tasting menu by Executive Chinese Chef Albert Au of Michelin-starred Cantonese restaurant Jiang-Nan Chun. The menu is available at both lunch and dinner. Each menu celebrates the art of fine Chinese cuisine that spotlights fresh, seasonal produce and a passion to bring a dynamic perspective to classic techniques.
The full seven-course experience begins with a Jiang-Nan Chun of blue prawn toast, crispy suckling pig with osetra caviar and red wine jelly, and honey-glazed pork collar followed by a classic double-boiled fish maw soup with sea whelk and dried scallops. Other highlights from the menu include braised star garoupa fillet with daikon in superior sauce, Boston lobster with garlic and dried chili, braised pork belly with pineapple, and handmade noodles with baby abalone and vegetables.
A refreshing finale of oolong tea-infused Jivara chocolate sphere with kumquat concludes the gourmet experience.
Signatures by Executive Chinese Chef Albert Au is available from April 1, 2021.
Signatures by Chef Albert Lunch Menu
- Six-course menu available from SGD 178 per person (choice of either braised star garoupa fillet with daikon in superior sauce, and a climax of Boston lobster with fragrant garlic and dried chilli)
Signatures by Chef Albert Signature Dinner Menu
- Seven-course menu available at SGD 198 per person
Signatures by Chef Albert Dinner Menu with Champagne and Wine Pairing
- Seven-course menu available at SGD 298 per person
